Preheat oven to 180C (350F) and line a dish with baking paper.
In a medium mixing bowl, pop in 1/2 a cup of F&F Cashew Butter, vanilla and sugar and mix until well combined.
Add in the flour, oats, salt and baking powder and mix together. Slowly add the milk until a dough starts to form.
Take 2/3 of the dough and press into the bottom of the baking dish. Poke holes throughout the base with a fork. Pop into the oven and bake for 8–10 minutes then remove and let cool.
Spread a layer of raspberry jam over the base. Using the remaining jam, mix in a bowl with 1/2 cup cashew butter, then dollop spoonfuls over the base. Take the leftover dough and crumble evenly over the top.
Bake for 12–15 minutes or until golden brown. Let cool then slice. Enjoy!
